• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Pulled Pork... Saving for later... Question

maloff28

Smoke Blower
123
17
Joined Mar 21, 2011
I have 4 Boston butts on the WSM. 14 hrs in and 172. I will be serving one tonight maybe a bit more... but as long as i am firing up, i might as well load up.
I have a question for the group on storing what I don't eat today.
Do you.
1) Refrigerate whole, pull cold, portion and freeze?
2) Refrigerate pulled, portion and freeze?

Thank you in advance.

Seth
 
Last edited:

joe black

Master of the Pit
OTBS Member
4,536
338
Joined Jan 25, 2015
I would go ahead an pull everything while it's warm and you can get the fat out easier and mix in the juices. Then, what you don't use can be vacuum sealed in portions and frozen for later. I didn't notice that you said anything about vacuum freezing. If you don't have one, now would be a good time to get one. They really do a good job with left overs and the thawing is a snap.

We have a 'Food-Saver'. got it at Kohl's, but is available online.

Good luck with your butts, they look great. Joe
 

maloff28

Smoke Blower
123
17
Joined Mar 21, 2011
Thank you Joe. I do have a food saver and usually freeze in 1 lb. portions. 

It seems like the consensus is to pull, bag, ice bath then freeze. Looks like I have a busy afternoon ahead!!

Seth
 

dirtsailor2003

Epic Pitmaster
OTBS Member
21,894
4,051
Joined Oct 4, 2012
I never have ice bathed pulled pork. I pull it, eat what we are going to eat. Then vac pack and freeze what we aren't.

For reheating I reheat in the bag in simmering water.
 

tropics

Epic Pitmaster
OTBS Member
★ Lifetime Premier ★
14,533
6,249
Joined Jun 25, 2014
I use the 16 oz. Chinese containers Pack them full and freeze.

Richie
 

joe black

Master of the Pit
OTBS Member
4,536
338
Joined Jan 25, 2015
Case, I have had a problem knowing how long to heat. I recently read somewhere that you can put the bag in a pot of water and turn it on. let it get to a boil and then give it about 5-10 minutes and it will be ready. Does that sound something like you do?
 

dirtsailor2003

Epic Pitmaster
OTBS Member
21,894
4,051
Joined Oct 4, 2012
Case, I have had a problem knowing how long to heat. I recently read somewhere that you can put the bag in a pot of water and turn it on. let it get to a boil and then give it about 5-10 minutes and it will be ready. Does that sound something like you do?
I bring the water to a boil place the bag in. Let it come back to a simmer then turn the heat down to low and depending on if it was frozen of thawed time varies. If thawed usually about 8 minutes for 1 pound.
 

vwaldoguy

Smoke Blower
149
16
Joined Jun 2, 2015
I pull/shred it as soon as it comes off the smoker.  Let it cool a bit, vacuum seal, then freeze.  For reheating, I've done both the boiling water bath, and a couple of minutes in the microwave too.  It's just as fresh as the day it was smoked.
 

smokeymose

Master of the Pit
SMF Premier Member
4,308
1,787
Joined Aug 13, 2015
Thank you Joe. I do have a food saver and usually freeze in 1 lb. portions. 
It seems like the consensus is to pull, bag, ice bath then freeze. Looks like I have a busy afternoon ahead!!

Seth
We just vac seal the leftovers to re heat later. Never heard of the ice bath thing.
Man that's a lot of pork!
 

smokeymose

Master of the Pit
SMF Premier Member
4,308
1,787
Joined Aug 13, 2015
I guess I just never had that much to freeze [emoji]128522[/emoji]
Nice color; I' bet it does smell nice! Bet it tastes nice, too.
Have fun at the party and get home safe!
:points:
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.